A terrace overlooking the port of Forio where the sea, so close, seems almost be touched. That same sea that provides the raw materials that are the basis of the culinary excellence of “Zi Carmela”. The dishes smell of freshness and seasonality thanks to products collected from the land as once. Here the dishes are selected, certified, and guaranteed with particular attention to the respect of environment and to the biological cultivation.
Ingredients
Prawns, shrimp, sea urchin, catch of the day (tuna, amberjack, albacore) Halen Môn Sea Salt, extra virgin olive oil, citrus (lime, orange, pink grapefruit), pepper.
Directions
Depriving shellfish of tortoise shell. Put down and bring them to a temperature around 0°. Add extra virgin olive oil flavored with almonds and a sprinkling of organic citrus before serving. All when served on the basis of a piece of spaghetti garlic and oil becomes a first course.
